Directions

Preheat oven to 350 degrees F (175 degrees C).

Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.

Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.

Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving

Most Helpful Positive Review

Oct 03, 2010

How delicious was this? Outstanding! I prepared exactly as written, but added some sliced granny smith apple and dried cranberries to the vegetable mix, and decreased the brown sugar to 1/4 cup. Roasted for about 1 hr 10 minutes, and let the meat rest before carving. Tender, flavorful, sweet, it was perfect. The house smelled wonderful while this was cooking. Thanks for sharing this terrific recipe, SJRJA, it's going to be a classic in this house.

Most Helpful Critical Review

Nov 19, 2012

I bought a pork loin roast and was looking for a recipe that used some of the seasonal vegetables and fruits I had in my kitchen. The roast had a lot of fat running around the center just like it shows which some people like but I felt like I had to cut a lot just to find meat without fat. There wasn't a great deal of flavor besides being sweet. It wasn't savory like say a pork tenderloin or a beef roast done in a crock pot. My family just thought it was ok not wonderful so will look for another pork recipe next time.

Oh me, Oh my this is sssssooooo good. I did change a few things. I added 2 pealed apples to the squash mixture(only because I had tons of apples on hand) and I used fresh garlic, homemade apple sauce with cinnamon, so I didn't add any extra cinnamon. When I deglazed the pan with the wine, I added the onions, garlic, and extra two apples and let everything cook down some and carmelized the onions lightly. And just before I put it in the oven, I added a couple of small handfuls of dried crandberries for some tartness...........it turned out simply wonderful. We gave this recipe five stars. My husband loved it and I did as well. With autumn being my favorite season, I will make this dish often during my favorite time of the year. I served it with mashed patatoes, and German coleslaw from this site. This one is a keeper.

This was great! I'd had a boneless shoulder roast in my freezer for a couple months because there are many times that I do not like pork as it gets SO dry and I was reluctant to make it! Anyways, I made it today and it was SO moist and delicious I couldn't believe it. The juices from the roast and applesauce and cooking out of the squash and onion really soaked into the meat and made it so moist and flavorful! I followed the recipe except that I put it in the oven before church and needed way longer than 1 hr., so I put it in at 250*F and vented the foil to prevent boil over- was gone about 4 hours. Pretty much fork-tender- amazingness. :) Served the veggies and broth over white rice. Very yummy.

An excellent recipe as written. The flavors of the apple sauce, sugar and soy meld really well as it cooks and no 1 flavor stands out too much. I consider the original recipe a fairly "safe" dish that almost everyone, kids included, would probably like. I also made this using the Cranberry Chutney I recipe from this site in place of the apple sauce and I loved that even more. That recipe has cranberries, apple chunks and lots of "pie spices". The spices and cranberries kicked up the flavor and complemented both the pork and the veggies. I found adding the brown sugar unnecessary. Of course I added way more onions and squash each time and the leftovers were super for lunch the next day. So good, in fact, that I didn't even need the pork to go along with it and just added some leftover boiled potato to make my meal. All the juices had cooked into the veg and it was awesome.

Thumbs up on this one! I mixed the garlic powder and about tsp each s & p and rubbed into the loin before browning. Added water instead of wine. Put into 13x9 as I don't have oven safe pan and baked to temp. Still little pink in the middle which is fine with us. Great taste on the sauce. Squash was nicely flavored, still couldn't get hubby to eat that though. Not to sweet nor tart. Very nice flavor on the pork when drizzled with a little of the jus. I like apples with pork, may add some of those part way through next time. Thanks for the recipe SJRJA!

AMAZING!!! I used a boneless pork shoulder since that's what I had on hand. Along with the butternut squash and onion I also threw in some granny smith apples and dried thyme and cooked it all together in my slow cooker on low for 8 hours. I would recommend cutting down the amount of brown sugar. The roast I cooked was a pound heavier than the one this recipe calls for and 1/3 cup of sugar was more than enough. Perhaps add more if your applesauce is unsweetened, though. Either way, this recipe was fantastic and totally hit the spot :)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.